Today I am feeling better. I’m still not 100% but I am feeling and sounding better than the last few days. My throat is still sore but my lungs aren’t aching with every single cough.
This morning David went grocery shopping and I had him pick up some Vans Whole Grain waffles. I needed something other than oatmeal this morning.
I topped them with peanut butter and raisins and raspberry jam. And I enjoyed my first caffeinated beverage since Sunday.
I had planned to go to my mom’s office to help out but I still wasn’t up for heading out of the apartment. I ended up doing some light packing with David and we took a middle-of-the-afternoon nap. I’ve slept so much these past three days that I didn’t even know what day it was today (Wednesday right?) But I think the sleep has really helped. This cold progressively gets better and I’m hoping that by tomorrow this tickle will be gone too.
For lunch, we decided on tacos! It’s been a while since we’ve had them and I always have fun with a “taco bar”. I would like to be able to make my own taco seasoning eventually. Any recipes?
I ended up eating the first one before I realized I didn’t take a picture of it! I had another one but this time with no wrap.
After a bit more of laying around and blog perusing, I was getting a hankerin’ for some homemade muffins. I was inspired by the Runner’s Cookie’s motivation muffins and I just had to make some muffins myself.
I didn’t want to have to make the extra trip to the store so I found a recipe with ingredients that I had on hand. After a quick call to my mom to make sure my expired-on-1/15 eggs were still good, I was on my way to making some muffins.
Brown Sugar Oat Muffins From the Taste of Home Cookbook
1 cup old fashioned oats
1 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup packed brown sugar
3/4 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
In a small bowl, combine the oats, flours, baking powder and salt. In another small bowl, beat the eggs, brown sugar, milk, oil and vanilla. Stir into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400* for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Yield: 1 dozen
I think these muffins tasted good. I had one right out of the oven and I think after they’ve sat for a while, just pop them in the microwave to heat them up. They definitely taste better when they’re warm. They are also not too sweet which is just the way I like ‘em. Have you ever made the muffin recipe that’s on the back of the All Bran cereal box? I LOVE those. My favorite muffins are pistachio and poppy seed.
Also, I officially signed up for the Run to Remember Half Marathon today! The race will be through downtown Boston and into Cambridge on May 29. My training will start in February and I’ve signed up on the Daily Mile with Tina’s Virtual Training group. If you want to follow my training or jump on board with her training plan, you can find me on Daily Mile .
Do you have any races coming up? I have a 5k in March that I need to start training for too. Snow, snow go away!